{"product_id":"coquilles-saint-jacques","title":"Coquilles Saint-Jacques","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e1 pound large sea scallops\u003c\/li\u003e\n\u003cli\u003e2 tablespoons butter\u003c\/li\u003e\n\u003cli\u003e8 ounces mushrooms, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 shallots, minced\u003c\/li\u003e\n\u003cli\u003e1 cup dry white wine\u003c\/li\u003e\n\u003cli\u003e1 cup fish or seafood stock\u003c\/li\u003e\n\u003cli\u003e1 cup heavy cream\u003c\/li\u003e\n\u003cli\u003e2 tablespoons all-purpose flour\u003c\/li\u003e\n\u003cli\u003e1 egg yolk\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh parsley, chopped\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon white pepper\u003c\/li\u003e\n\u003cli\u003e1\/4 cup grated Gruyère cheese\u003c\/li\u003e\n\u003cli\u003e2 tablespoons bread crumbs\u003c\/li\u003e\n\u003cli\u003e1 tablespoon butter, melted\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePat scallops dry and cut into quarters if very large. Set aside.\u003c\/li\u003e\n\u003cli\u003eMelt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and shallots, sauté for 3-4 minutes until softened. Remove and set aside.\u003c\/li\u003e\n\u003cli\u003eIn the same skillet, add scallops and cook for 2 minutes per side until just opaque. Remove and set aside.\u003c\/li\u003e\n\u003cli\u003eDeglaze the pan with white wine, scraping up browned bits. Add stock and simmer for 5 minutes to reduce slightly.\u003c\/li\u003e\n\u003cli\u003eMake a beurre manié by mixing flour with 1 tablespoon softened butter. Whisk into the liquid to thicken. Simmer for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eRemove from heat and stir in heavy cream. Temper the egg yolk by slowly whisking in a few tablespoons of the hot sauce, then stir the egg yolk mixture back into the pan.\u003c\/li\u003e\n\u003cli\u003eReturn scallops and mushrooms to the pan. Add salt, pepper, and parsley. Stir gently to combine.\u003c\/li\u003e\n\u003cli\u003eDivide mixture into scallop shells or ramekins. Mix cheese and bread crumbs, then sprinkle over each portion.\u003c\/li\u003e\n\u003cli\u003eDrizzle with melted butter and bake at 400°F for 12-15 minutes until golden and bubbling.\u003c\/li\u003e\n\u003cli\u003eServe immediately while hot.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUse genuine scallop shells for traditional presentation; clean shells can be found at specialty seafood shops.\u003c\/li\u003e\n\u003cli\u003ePat scallops completely dry before cooking to ensure proper searing and to prevent them from becoming rubbery.\u003c\/li\u003e\n\u003cli\u003eDo not overcook scallops as they become tough quickly; they should be just opaque when cooked.\u003c\/li\u003e\n\u003cli\u003eTemper the egg yolk carefully to prevent scrambling in the hot sauce.\u003c\/li\u003e\n\u003cli\u003eThis dish can be assembled up to 4 hours ahead and refrigerated before baking; add 2-3 minutes to baking time if starting from cold.\u003c\/li\u003e\n\u003cli\u003eA small gratin dish works well if scallop shells are unavailable.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":50114535456865,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Coquilles_Saint-Jacques.jpg?v=1793986042","url":"https:\/\/www.pantribot.com\/products\/coquilles-saint-jacques","provider":"PantriBot","version":"1.0","type":"link"}